Chile Relleno
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Traditional Mexican dish for the evenings when you have a bit more time on your hands.
  • 6 fresh chiles (California green or poblano)
  • block of jack cheese
  • 6 eggs
  • ¼ tsp garlic salt
  • ½ tsp onion powder
  • oil
  1. wash and dry chile peppers
  2. roast peppers under broiler in oven until charred on both sides
  3. allow chiles to sweat, by placing them into a container with tight fitting lid or into a plastic bag
  4. Peel skins off roasted chiles
  5. Make a 2-3 inch slit on the chile, remove the seeds and veins
  6. cut jack cheese into 6 wedges and place into the chile
  7. Close the opening on the chile and secure with a toothpick, set aside
  8. Heat oil in a heavy skillet
  9. Separate egg whites from yolks
  10. Whip egg whites until stiff peaks form
  11. Mix garlic salt and onion powder into egg yolks
  12. Gently fold yolks into stiff egg whites
  13. Coat prepared chile in batter and fry until golden brown on all sides, frying about two at a time until you're done!
Serve with shredded cabbage, spanish rice, salsa or pico de gallo and a dollop of sour cream. Enjoy!
Recipe by Five Little Ladies at